Taste the flavors of ancient Persia
Discover Persia on Your Plate
Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.Iran has a variety of 2,500 types of traditional food, one of the richest in the world.The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine.Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire.
Explore the array of Persian foods with a dive into the world of Abgoosht, the quintessential Iranian stew that defines comfort food. This dish is perfect for cold weather, offering a nutritious blend of carbohydrates, proteins, and fats. Paired with fresh herbs and yogurt, it creates a fulfilling and robust meal. From its modest origins as a meal for the less affluent, Abgoosht has become a cherished dish for family dining. Initially prepared with basic lamb cuts and fats, it was slow-cooked in clay pots at tea houses and caravanserais, nestled in the heat of wood stove ashes. Abgoosht’s beauty is its regional diversity. The standard preparation includes chickpeas without tomato purée, while our recipe welcomes potatoes, red kidney beans, split peas, and a splash of tomato purée for a richer flavor profile. The preparation of Abgoosht is straightforward but requires the slow fusion of its ingredients for full flavor. For best results, prepare it a day ahead until you add the red kidney beans. When it’s time to serve, reheat the stew, adding lemon juice and saffron for an aromatic and flavorful kick. Discover how to cook this Persian culinary staple and impress at your next gathering.
Another one of the best Iranian dishes served especially at important gatherings is Zereshk Polo. And they often serve it with chicken. Zereshk Polo is prepared from the combination of barberry (Zereshk), saffron, and white rice. And in addition to its delicious taste, it has a very beautiful appearance. The golden rice grains (Saffron rice) among the white ones plus the red color of the barberries are outstanding. Zereshk Polo with chicken is one of the most delicious Iranian dishes and has gained great fame in the world. Surprisingly it is so easy to make.
Khoresht-e ghormeh sabzi, a classic traditional Persian food, is sour and bursting with aromatic herbs. A popular favorite throughout Iran, this dish is a staple for festive occasions and family meals. Recipes from different regions may vary slightly; for instance, the Azerbaijani version substitutes black-eyed beans for red kidney beans. Recipes in the south of the country add chilli and garlic, while in Shiraz potatoes are sometimes used instead of beans. The recipe here departs from tradition by adding spinach to enhance the taste and give the dish a softer texture. Fenugreek gives a very distinctive aroma and flavour.
Kabab Koobideh is the most popular Persian food, especially among foreign travelers exploring Iranian cuisine. This dish is famous for its distinct flavors and authentic preparation. Travelers love its unique taste, making it a top choice in Persian cuisine. In the realm of Persian food, kebabs offer an impressive variety. Take Koobideh, for instance: ground meat seasoned with minced onion, salt, and pepper. The result is a taste sensation that’s simple yet sublime. Kebab-e Barg is made with thin slices of lamb or beef. It is flavored with lemon juice and onion. A mixture of saffron and butter enhances the dish. Joojeh, the traditional chicken kebab, usually uses the whole chicken, bones included, to intensify its flavor. Authentic cooking uses marinated chicken with lemon and onion. It is then basted with saffron and butter. This is different from American restaurants, which prefer skinless chicken breasts. Let’s not forget Jigar, the lamb liver kebab, a true delicacy often garnished with fresh basil leaves and served with a lemon wedge.
Kuku or kookoo is an Iranian and dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer.It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad
Before electric fridges, families in northern Iran, such as those in Azerbaijan, used smart ways to keep meat fresh. They did this so they could eat it during the winter. Small meat pieces, called gheimeh, are fried with onions and spices, then kept in big clay containers. To protect against microorganisms, a solid layer of fat solidifies on top, sealing the contents. These vats find a home in cool, dark basements during the winter months. Each day, a portion is scooped out to enhance the khoresht. Khoresht-e gheimeh consists of diced meat mixed with yellow split peas, dried limes, saffron, and fried potatoes. This popular Persian food enjoys widespread popularity throughout Iran and is a staple year-round. Paired with rice, the combination of meat and pulses offers a wholesome meal. Khoresht-e Gheimeh is one of the top Persian foods in Iran.
Ash is one of the traditional Iranian dishes, which is known as the simplest dish, not so easy to prepare the ingredients though. Ash Reshteh is one of the most common dishes that is cooked in different ways in different cities. This method, which is described in the following recipe, is the easiest way to prepare a yummy Ash. Vegetables include spinach, coriander, parsley, dill, and leek, which is sold as Ash vegetable. The amount of beans and chickpeas in Ash is also arbitrary, which is completely a matter of taste. They also add noodles (Reshteh). The topping on the dish is essential and many Iranians are very skilled in decorating it. Fried onion, fried garlic, fried mint, and Kashk (made from drained yogurt) are among the main ingredients used for topping Ash Reshteh.
with fresh lime, fried onion, fresh herbs, and even Persian Tea Eggs or serve as one of the dishes in the spread of a classic Persian breakfast.
Ash_e_doogh is a yogurt soup found in various parts of Iran, Azerbaijan and Shiraz, with differing but similar ingredients.That is a soup usually made with yogurt or doogh, as well as different kind of herbs (such as coriander, leek, tarragon, mint, and parsley), vegetables (such as spinach, purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with oil (and sometime garlic) is used as a topping for the soup. This soup can be made vegetarian.
Bastani Sonnati
Bastani, locally known as bastani sonnati or bastani sonnati zaferani, is an Iranian ice cream made from milk, yolk, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream. Sometimes, salep is included as an ingredient.
Sholezard
Sholezard is a rice pudding composed of saffron, sugar, rose water, butter, cinnamon and cardamom.
It is often made and distributed in substantial quantities in religious ceremonies. Shelleh Zard is a traditional Iranian dessert that is yellow due to the presence of saffron and is topped with cinnamon, almond slices, and pistachio slices. Shellezard is generally cooked in one way, and it is especially used for breaking the fast during the month of Ramadan. Generally, people liken this dessert to jelly.
Faloodeh
Faloodeh or paloodeh is a traditional Iranian cold dessert similar to a sorbet. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water. Faloodeh is often served with lime juice and sometimes ground pistachios.
Sohan
Gaz
Gaz is an Iranian nougat that originated in the Isfahan region. It is widely known as Persian Nougat in American and European countries. It is made from pistachio, almond kernels, rose-water, egg whites and sap from Persian manna.
Halva
Halva is a sweet dense confection which have very different varieties. Persian halva is a brown paste made with flour, sugar and butter and most of it flavor is because of the saffron.
This popular Iranian beverage is made of yogurt, salt, water, and sometimes herbs such as peppermint..
Doogh is healthy, tasty, and ideal for drinking with meals.
Borage tea is a mixture of borage, valerian, and dried lemon.
This herbal tea is calming and hypnotic reduces blood pressure and heals anxiety headaches.
Persian tea is perhaps the most popular drink in Iranian cuisine
Pomegranate can be found almost everywhere in Iran and grows in the central and northern parts of the country
This sour fruit is used in many Iranian main dishes and salads
Sekanjabin, one of the oldest Iranian drinks, is made of honey and vinegar. .
Ingredients:
3 medium Chinese or Italian eggplants,peeled
4 TBSP vegetable oil
1 large garlic clove, minced
½ cup water
⅓-1/2 tsp kosher salt
⅛ tsp freshly cracked pepper
1/16 tsp cayenne pepper powder
⅓ cup walnuts
1 large yellow onion, peeled and diced medium
3 TBSP vegetable oil
2 tsp crushed dried mint leaves
¾ cup (kashk [persian dried whey])or Greek yogurt
A few fresh mint leaves add a nice touch as garnish (optional)
Instructions:
Ingredients:
| Grand saffron | half a tablespoon |
| Sugar | a glass |
| Water | 3 glasses |
| Rose water | 4 tablespoons |
Instruction:
1 cup short grain white rice
4 cups whole milk
2 cups water
2/3 cup sugar
1/4 cup rose water (Golab)
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Ground cinnamon and nuts for topping
Instructions:
Step 1
Rinse rice until the water runs clear. Once the rice is rinsed, transfer it to a large bowl or pot. Pour cold water until submerge the rice. Soak rice for at least two hours. Soaking rice shortens cooking time as the grains absorb water. After the soaking time is complete, drain the rice thoroughly.
Step 2
In a pot, combine the rice with 2 cups of water and 1/4 teaspoon salt. Cook rice over low heat until it falls apart. Stir occasionally to prevent sticking.
Step 3
Add in milk and bring to a simmer. Lower the heat, add sugar and stir until it dissolves. Cook for about 40-45 minutes or until the mixture thickens. Do not cover the pot completely during cooking, to avoid overflow.
Step 4
After rose water and ground cardamom. Mix well and cook for another 10 minutes.
Step 5
Ladle warm pudding into cups or small bowls. Top with ground cinnamon, raisin, nuts, or jam. Serve warm or chilled.
